Glasshoppah Pie

When you can snatch the Oreo from my hand, it will be time for you to leave.

No one knows why Master Po left the Shaolin temple so suddenly. There were some nasty rumors about him cooking and eating one of his students, but they won't talk about it.
  • Ingre­di­ents:
  • 32 Oreo cookies
  • 2 tbsp. but­ter, melted 
    • Option: Buy a pre-made choco­late gra­ham crack­er pie crust, skip the but­ter, and eat the Oreos
  • 2 7‑ounce con­tain­ers marsh­mal­low creme
  • 23 cup half-and-half
  • 1 cup heavy cream
  • 2 tbsp. creme de men­the liqueur, or more to taste
  • 2 tbsp. creme de cacao liqueur
  • 1 large bowl of ice
  • Option­al: 1 or 2 drops green food coloring


Stick a glass or ceram­ic mix­ing bowl in the freezer.

If you’re gonna do your crust the hard way, pul­ver­ize the Ore­os in a food proces­sor or blender; mix with the melt­ed but­ter and press into the bot­tom and sides of a pie pan.

Heat the marsh­mal­low creme and half-and-half in a saucepan over low heat, stir­ring con­stant­ly. When it’s all melt­ed and mixed togeth­er, place the saucepan in a bowl of ice to cool it down quick.

Once cool, add the creme de men­the, creme de cacao and food col­or­ing. Taste and add more creme de men­the if needed.

Get your bowl out of the freez­er; beat the heavy cream until it’s stiff.

Gen­tly fold in the cold marsh­mal­low/liqueur/half-and-half mix­ture and pour it into the choco­late crust.

Sprin­kle some Oreo crumbs or choco­late or mini choco­late chips on top, then pop it in the freez­er until it’s nice and firm, at least 2 hours.

Remove from freez­er 10 or 15 min­utes before serving.